The other day i was browsing on Huffington post and came across an article from Food and Drink featuring some of the best recipes found on Instagram in 2020. here are a few I think you and the whole family will enjoy
Baked Vegetable Frittata
Ingredients:
9 Large Eggs
1 cup of Broccoli Florets
1 cup of Mushrooms (sliced)
1/2 Red Bell Pepper (seeded and diced)
2 Green Onions (sliced)
1 cup of Cheese (Cheddar, Colby, or Monterey Jack)
Vegetable or Olive Oil/Spray
1 teaspoon of Dried Italian Herbs or a small handful of fresh herbs
1/2 teaspoon of Salt
1/4 teaspoon of Ground Black Pepper
1/4 cup of Half and Half Milk (regular milk is fine as well)
Instructions:
Pre-heat oven to 350 degrees. In a medium bowl, crack and add in eggs, half and half milk, salt, pepper, and dried herbs. Whisk that all together. Pour half of your cheese into bowl as well and fold that in. Lightly spray or oil your 9 – 10 inch deep pie dish and set to the side. In a medium skillet, on a low to medium heat, drizzle a little Vegetable or Olive oil. Add in Broccoli, Mushrooms, and Red Bell Peppers and sauté for 10 minutes or so or until the broccoli is bright green and the mushrooms look slightly golden.
Once done, pour your veggies into your baking dish. Now pour your egg mixture into your baking dish as well and sprinkle the rest of your cheese on top. Place baking dish into oven on center rack. Bake for 25-30 minutes. Your frittata will rise and then fall slightly when you take it out of the oven. Once done, allow to cool slightly and then slice and serve.
Apple Butter Cheesecake
INGREDIENTS
CRUST
16 full graham cracker sheets, crushed (approximately 3 cups)
½ teaspoon cinnamon
½ cup (1 stick or 113g) unsalted butter, melted
FILLING
2 packages (16 ounces total) cream cheese, softened
1 cup (200g) granulated sugar
2 cups (476g) heavy whipping cream
¾ teaspoon fresh lemon juice
½ cup apple butter
INSTRUCTIONS
Spray an 8-inch springform pan with nonstick cooking spray.
CRUST
In a medium bowl, combine the graham cracker crumbs and cinnamon. Add the melted butter to the crumbs. Using a fork, mix well. (You want every crumb coated in the butter as this will be the glue that holds it together.)
Pour the graham cracker crumbs into the sprayed springform pan. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out to and up the sides. Set aside.
FILLING
In a large mixing bowl, beat the cream cheese and sugar with a hand-held mixer until creamy and smooth.
Add in the heavy cream and lemon juice and beat for 1-2 minutes, or until fluffier.
Pour the cheesecake mixture into the prepared crust.
Top with dollops of apple butter. Using a knife or offset spatula, swirl the apple butter into the filling, being careful not to scrape the crust.
Refrigerate until the filling is firm and cold, about 6 hours to overnight, before cutting and serving.
Garlic Butter Chicken
INGREDIENTS
3 tablespoons olive oil
1 1/2 pounds boneless skinless chicken breasts, pounded to an even thickness (4 average-sized breasts)
1 to 2 teaspoons 21 Salute Seasoning or poultry seasoning
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1/2 cup white wine* or chicken broth, or as necessary
3 tablespoons unsalted butter, or more if you want extra sauce
1 tablespoon garlic, finely minced; or to taste
2 teaspoons fresh parsley, optional for garnishin
NSTRUCTIONS
To a large skillet, add the olive oil, pounded chicken, evenly season with 21 Salute, salt, pepper, and cook over medium-high heat for 5 minutes. Do not touch, move, or disturb the chicken while it is searing. After 5 minutes, flip chicken over. It should have a medium golden color. For thicker/bigger chicken breasts, sear for 6-7 minutes.
Allow chicken to cook on the second side for about 5 minutes, or until done and cooked through. Again, do not disturb the chicken while it’s searing.
Remove chicken with a slotted spatula and place it on a plate to rest.
Using caution, deglaze your skillet by adding wine (or broth) and allow the liquid to bubble up and steam violently for a few seconds.
Add the butter and allow it to melt, about 1 minute; stir continuously until melted.
Add the garlic and cook until fragrant, about 1 minutes; stir continuously.
Turn the heat off, add the chicken back into the skillet, flip it around in the garlic butter sauce, and spoon the sauce over the chicken.
Optionally garnish with parsley and serve immediately.
